Wednesday, August 31, 2011

We used to have Koombu
thoren often at home growing up. I love this dish! So when I found a Koombu
(banana flower) at a nearby store, I quickly grabbed one. This is a very
traditional side dish and goes well with rice.

Ingredients

Banana Flower – 1, roughly chopped

Onions – 4 pearl onions, chopped

Garlic – 3 cloves, chopped

Ginger – 1/4 inch, chopped

Green chillies – 5, chop 2

Grated coconut – 1 cup

Salt – to taste

Red chilli powder – 1 tspn

Turmeric powder- ¼ tspn

Mustard seeds - 1tspn

Curry leaves – 1 sprig

Oil – 3 tspn

Method

Wash the banana flower, and detach the first 2-3
layers. Cut it as shown in the picture into circular pieces, followed by roughly chopping into smaller pieces and set aside.

Heat oil in a pan, add mustard seeds, and
curry leaves. Once the mustard seeds splutter, add the ginger, garlic, and
the chopped green chilli.

Once the garlic, and ginger pieces turn slightly
brown, add the onion pieces, and sauté till the onion pieces are
translucent.

Add the turmeric, and chilli powders to this
onion mix. Once the raw smell is gone, add ½ cup of grated coconut, and sauté
for 1-2 minutes.

Wednesday, August 24, 2011

I am always on the lookout for recipes that include vegetables that I have not cooked before. So when I came across this recipe at yummyoyummy blog, I wanted to give it a try. It is simple, and a tasty side dish with rice.

Ingredients

Bottle Gourd – 1 medium, wash, peel skin, and cube

Chana Dal – 1-1.5 cups

Ginger-garlic paste- 1tspn

Green chillies- 2, chopped

Tomato – 2 medium, chopped

Cilantro leaves- 1 bunch, chopped

Cumin seeds- 1 tspn

Mustard seeds- 1 tspn

Chilly powder – 1 tspn

Coriander powder- 1 tspn

Turmeric powder – ¼ tspn

Oil – 3tspn

Salt- to taste

Method

Cook chana dal (add enough water to cover them) in a pressure cook for 3-4 whistles or 30-40 mins.

Empty the cooker, and cook the bottle gourd cubes in the pressure cooker for 2-3 whistles or in a vessel until it gets soft.

Heat oil in a vessel, and splutter the mustard seeds. Add the cumin seeds, ginger–garlic paste, masala powders, and the tomato pieces.

Once water oozes out of the tomatoes (10-15mins), add the chopped cilantro leaves.

To this mix, add the cooked chana dal, and the cooked bottle gourd pieces along with the water it was cooked in. Let the curry cook for few more minutes.

Once this is cooked (slightly brown), add the chopped tomato pieces. If you want you can add a little water (1/2 cup) at this point. Cover and cook the whole tomato mix.(Remember to cover, since this mix is thick, and when it starts boiling, it will splutter in all directions)

After about 15mins, take it off the flame, and let it cool down. Once cool, grind the mixture to a smooth puree.

Monday, August 15, 2011

This is a super easy, and super healthy dish. It will make a great vegetarian side to your meal!

With regards to the recipe, I have not added any masalas, so you can still taste the fresh mix of vegetables in each mouthful. There is no need to add water, since the cabbage will release some, and the steam is all you need to slow cook.

Take a vessel, add some water, 1/4 tspn turmeric powder, and cook the chicken pieces. You can also pressure cook the chicken pieces. Once it is done, break the chicken into smaller pieces with a wooden spoon.

Heat little oil in a pan, and sauté the onion. Once they are caramelized, add the ginger-garlic paste, and remaining masala powders from ingredient list item 6.

Add the chopped tomato pieces, and cook till water oozes out of them.

Add the chicken pieces, and mix them all up.

Add the ketchup, and cook them for a few more minutes. Turn off the heat, chicken filling for the puffs is done.

Take one puff sheet, cut them into 3 parts, and each part into 3 pieces. Fill each portion with 1 tspn of chicken masala, and close the edges with a fork.

Sunday, March 13, 2011

This recipe is quick to put together, and requires only a few ingredients.

It goes well with parotas or fried rice.

Ingredients:

1) Chicken pieces boneless- 1/2 to 1kg

2) Onions-2-3 (cut into thin slices)

3)Garlic - 9-12 pods

4) Capsicum -2, cut into small pieces

5) Turmeric powder - 1/4 tspn

6)Chilly powder - 1tspn

7) Salt - 1 tsp (as per taste)

8)Dark Soya Sauce - 3-4 tbspn

9)Maida powder - 1 cup

10) Bengal Gram powder - 1/2 cup

11) Oil - 4 tbspn (or as required)

Method:

1)Initially make a mix of the Maida powder, Bengal gram powder with a little of salt, 1 tbspn of dark soya sauce with water , and 1/2 tspn chilly powder. Marinate the chicken in this and keep aside for about an hour.

2) Heat 2-3 tbspn of oil in a pan and fry the onions and garlic and capsicum pieces till they are slightly brown . Add turmeric and salt.

3) Fry the marinated chicken pieces till they are well cooked and keep aside till it cools.

4) Then mix the chicken pieces into the mixture of slightly brown onion capsicum mix and stir them for 10-15 minutes. Add 2-3 tbspn of soya sauce and 1/2 cup water.